Prepare rice as package directs, using 1/2 cup less water. Combine cooled rice and chicken with mayonnaise.
In another bowl, combine artichokes, pimento, celery and peppers with salad dressing.
Mix all ingredients together.
Can be made a day ahead and assembled before serving.
Serves 12 to 15.
Wash the chicken parts in cold water
Prepare the rice and chicken sauce mix with broccoli according
Cook rice; stir-fry with onion in skillet with oil.
Put in cooked chicken.
Cut up green onion.
Put in rice and chicken. Stir.
Drop egg in middle and stir.
Add sauce; bring to boil and serve.
Boil broccoli with 1/4 cup onion until tender.
Drain and place in casserole dish.
Saute remaining onion, green pepper and celery in 1/2 stick oleo until tender.
Mix the soup, milk and cheese.
Add rice and chicken.
Pour the soup mix over all.
Top with bread crumbs which have been mixed with 1/2 stick oleo.
Bake for 1 hour at 350\u00b0.
Serves 6 to 8.
Cook chicken, cool and cut up; set aside.
Saute margarine, onion and garlic salt in pan.
In a casserole dish mix chopped, thawed broccoli, soup, Cheez Whiz, sauteed margarine and onion, cooked rice and chicken.
Mix together and cook, uncovered, in a 325\u00b0 oven for 1 hour.
ndiment/spice recipes.
Remove skin and excess fat from chicken. Marinate chicken in
onstick cooking spray.
Add chicken, cook over medium-high heat
at. Toss the chicken with Cajun seasoning and sear in batches in
Trim any excess fat from chicken thighs, and cut them into 1-inch
Place uncooked rice and half of the flavor packet (about 1 1/2 tablespoon) in a 3-quart rectangular baking dish.
Stir in water, soup, water chestnuts, frozen peas and carrots.
Arrange chicken over rice.
Sprinkle chicken with paprika and pepper.
Bake, covered, in a 350\u00b0 oven about 50 minutes or until chicken and rice are tender.
Let stand 10 minutes.
Makes 6 main dish servings (150 calories per serving, 4 g total fat per serving).
o broil.
Place chicken in a 9 x 13
Cook rice.
Saute onion in oleo and add rice and uncooked broccoli.
Boil or bake chicken breasts; then debone and cut up into bite size pieces.
Add to mixture.
Add soup and Cheez Whiz. Mix well.
Bake in a buttered casserole about 30 minutes at 350\u00b0.
Cook rice according to package directions.
Melt oleo in large saucepan. Add onion and saute over low heat until tender. Stir in flour, salt and pepper. Gradually add half and half and chicken broth. Cook, stirring constantly, until thickened. Stir in chicken, pimento, parsley, almonds and cooked rice.
Pour into greased 2-quart casserole. Bake at 400\u00b0 for 30 minutes.
b>rice and stir to coat the rice in butter and onions. Stir in the chicken
Heat oven to 350\u00b0.
Mix chicken soup and milk; reserve half of the mixture.
Mix remaining soup, rice and 1/4 of the onion soup mix.
Pour into ungreased baking dish.
Place chicken breasts on top. Pour reserved soup mixture over chicken breasts.
Sprinkle with remaining onion soup mix.
Cover with aluminum foil and bake for 1 hour.
Uncover and bake 15 minutes longer.
In Dutch oven, stew boned chicken breasts in water for 20 minutes; remove chicken from water and add onion, green pepper, salsa and corn.
Bring to boil; add rice and chopped chicken. Reduce heat to simmer and cook, covered, for 15 minutes.
Put in serving dish and sprinkle with grated cheese.
Serve with sour cream and salsa.
Makes 4 to 6 servings.
Grease 9 x 13-inch dish.
Add uncooked rice.
Remove fat and skin from chicken; arrange pieces on top of rice.
Mix soups, dry soup mix, water and pepper.
Pour mixture over rice and chicken. Bake uncovered for 2 hours at 350\u00b0.
Serves 6.
Rinse chicken.
Season with salt, pepper and garlic powder. In Dutch oven, brown chicken skin side down.
Lower heat.
Add rice and water according to Vigo package directions.
Add onion and some olives and 1/2 of the tomato sauce.
Continue to cook as rice directs until water is absorbed.
Stir up from bottom.
Serve on platter and garnish with olives, pimentos and peas.
Place uncooked rice and half of the flavor packet (about 1 1/2 tablespoons) in a 3-quart rectangular baking dish.
Stir in water, soup, water chestnuts, frozen peas and carrot.
Arrange chicken over rice.
Sprinkle chicken with paprika and pepper.